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Michael Symon and Esther Choi present their toughest task yet - teamwork; working with chefs they just met hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio.

Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition; Michael Symon and Esther Choi challenge them with the unenviable task of turning microwave meals into works of art before judge Eric Adjepong decides who must clock out.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

Michael Symon and Esther Choi present their toughest task yet - teamwork; working with chefs they just met hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets; the baker with the least successful desserts will have to pack up their booth and go home.

Valerie Bertinelli and Duff Goldman ask the remaining nine kid bakers to make colorful mosaic pies filled with cubes of gelatin suspended in creamy pie filling; the mosaic that cracks under pressure will be headed out the door.

In Logan, Utah, a joint serving Louisiana specialties like blackened chicken pasta and a marrow butter burger; in Portland, Oregon, a place putting a vegan spin on Israeli flavors; in Denver, a pizza eatery all about Detroit-style pies.

Guy goes from incredible Italian to sensational seafood; wood-fired pizza; crab cake cioppino and crab-spinach risotto; Vanilla Ice at a pirate-inspired joint serving up Brazilian and Caribbean seafood specialties.

The summer heat wave takes hold of the kitchen; Chef Carla Hall and TV announcer Steve Higgins recruit red-hot chefs Kathy Sidell and Vinson Petrillo to light a fire under Bobby Flay and take him out.

The star ingredient gives everyone goosebumps, including.

John heads to Québec City, QC to explore the flavors of la belle province with ultra-tender braised bison cheek; John gets back to nature in Tofino, BC and tries veggie burger that diners call the best in the province.

Noah samples the menu at the Three Rivers Festival in Fort Wayne, Ind., from an enchilada funnel cake to bacon barbecue corn; Noah hits the Orange County Fair in Costa Mesa, Calif. where he samples Drunken Pickle Pops and the Pineapple Unicorn Bomb.

All-day breakfast the The Jammery; sandwiches at Shut Up and Eat; Cacao 70's all-chocolate menu.

John Catucci eat at Tilt; Nuba's Lebanese dishes from time-tested recipes and the freshest ingredients.

A 1950s-inspired diner; Roman country dishes; New Orleans barbecue.

Southern-style hot dogs; Thai street food; a Mennonite-run restaurant.

John jets to San Diego, Calif., for a crash course in Chicano cooking; John heads to the East Coast to enjoy creamy, slow cooked risotto topped with pan-fried Bay of Fundy scallops; In Toronto, Ont.; John digs his fork into ricotta pancakes.

Noah samples the menu at the Three Rivers Festival in Fort Wayne, Ind., from an enchilada funnel cake to bacon barbecue corn; Noah hits the Orange County Fair in Costa Mesa, Calif. where he samples Drunken Pickle Pops and the Pineapple Unicorn Bomb.

John heads to Québec City, QC to explore the flavors of la belle province with ultra-tender braised bison cheek; John gets back to nature in Tofino, BC and tries veggie burger that diners call the best in the province.

John jets to San Diego, Calif., for a crash course in Chicano cooking; John heads to the East Coast to enjoy creamy, slow cooked risotto topped with pan-fried Bay of Fundy scallops; In Toronto, Ont.; John digs his fork into ricotta pancakes.

All-day breakfast the The Jammery; sandwiches at Shut Up and Eat; Cacao 70's all-chocolate menu.

John Catucci eat at Tilt; Nuba's Lebanese dishes from time-tested recipes and the freshest ingredients.

A 1950s-inspired diner; Roman country dishes; New Orleans barbecue.

Southern-style hot dogs; Thai street food; a Mennonite-run restaurant.

Eric Adjepong invites three of his favorite guys, Jet Tila,Eddie Jackson and Viet Pham, to his after-hours card game. These epic chefs each arrive with $5,000 for a night of card playing, fast-paced cooking and some major trash talking.

Eric Adjepong welcomes Antonia Lofaso, Rocco DiSpirito, and Gabriele Bertaccini to his underground culinary card game, where the Italian chefs each put up $5,000 on a night of all-in betting and intense competition.

Eric Adjepong gathers rising stars Carlos Anthony, Maria Mazon, and Mika Leon for his culinary card game, with one winner walking away with the others' hard-earned money in an intense battle.

Eric Adjepong invites.

Eric Adjepong invites Aarti Sequeira, Catherine McCord, and Damaris Phillips to spend their ladies' night at his card game as they have a culinary showdown with the final round hinged on the best French toast.

Eric Adjepong hosts Los Angeles legends Mei Lin, Marcel Vigneron and Chris Oh at his fabled culinary card game; the West Coast friends each have $5,000 on the line as they attempt to put the best spin on meat and potatoes to take the jackpot.

Eric Adjepong welcomes.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

In a dynamic first round, the chefs have a lot of ideas for their turkey legs and milkshakes, but they struggle to keep pace with the clock; then in a drama-filled second round, the chefs rush to make steak work with a wacky candied surprise.

After midnight, Eric Adjepong invites top chefs to bring $5,000 of their own money and play his culinary card game. Eric deals out the dish, time allotted and mandatory ingredients, but it's each chef's secret wildcard that makes or breaks the game.

Anne Burrell and Tiffany Derry send the recruits into a place they've never been before: the supermarket! They'll go head-to-head in a tostadas challenge and learn how to make fresh tortellini from scratch with sauce just like Nonna used to make!

In a dynamic first round, the chefs have a lot of ideas for their turkey legs and milkshakes, but they struggle to keep pace with the clock; then in a drama-filled second round, the chefs rush to make steak work with a wacky candied surprise.

Eric Adjepong welcomes Antonia Lofaso, Rocco DiSpirito, and Gabriele Bertaccini to his underground culinary card game, where the Italian chefs each put up $5,000 on a night of all-in betting and intense competition.

Eric Adjepong invites three of his favorite guys, Jet Tila,Eddie Jackson and Viet Pham, to his after-hours card game. These epic chefs each arrive with $5,000 for a night of card playing, fast-paced cooking and some major trash talking.

Eric Adjepong welcomes Antonia Lofaso, Rocco DiSpirito, and Gabriele Bertaccini to his underground culinary card game, where the Italian chefs each put up $5,000 on a night of all-in betting and intense competition.

Flavors from all over the world; a Middle Eastern smorgasbord serving standout samosas and chicken kebab; funky spot turning out real-deal Mexican tortas; Indonesian specialties.

On this trip, Guy Fieri is divin' into inventive eats; in Burlington, Vt., a funky joint cooking up mac and cheese pancakes; in Richmond, Va., going gangbusters with grits; artistic eatery in Ottawa, Canada.

Christmas cookie challenge pals Ree Drummond and Eddie Jackson join forces to decide who has what it takes to get the job done against Bobby Flay; seafood specialist chef Ian Rough must battle California ranch chef Anthony Endy.

Alex Guarnaschelli and chef Michael Voltaggio love nothing more than seeing Bobby Flay lose; they're cheering on fine dining expert Jennifer Dewasha and seafood aficionado Devin Bozkaya, who are ready to battle.

John jets to Long Beach, Calif., to explore the art of Filipino Brunch, from eggs to island French toast; John rolls down to New Haven, Conn.

Noah starts the day at the Shasta District Fair in Anderson, Calif. by devouring Southern-style Biscuits 'n' Gravy Breakfast and a Cowboy Funnel Cake; he visits the National Balloon Classic in Iowa for an Iowa-only pizza.

A Hogtown brunch location; a beehive burner; seafood.

A small town brunch diner; Po'Boys at a New Orleans restaurant; Mexican food in Vancouver.

A Vancouver burger bar; Greek fare; pie royalty in Texas.

Global brunching on the Canadian west coast; southern BBQ in Tennessee; an Italian bakery.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Noah starts the day at the Shasta District Fair in Anderson, Calif. by devouring Southern-style Biscuits 'n' Gravy Breakfast and a Cowboy Funnel Cake; he visits the National Balloon Classic in Iowa for an Iowa-only pizza.

John jets to Long Beach, Calif., to explore the art of Filipino Brunch, from eggs to island French toast; John rolls down to New Haven, Conn.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

A Hogtown brunch location; a beehive burner; seafood.

A small town brunch diner; Po'Boys at a New Orleans restaurant; Mexican food in Vancouver.

A Vancouver burger bar; Greek fare; pie royalty in Texas.

Global brunching on the Canadian west coast; southern BBQ in Tennessee; an Italian bakery.

Guy Fieri invites legendary duo Kevin Smith and Jason Mewes,.

The Flavortown Lounge gets foxy as actor Vivica A. Fox joins NFL sportscasters Charissa Thompson and Jay Glazer in a series of Guy Fieri's epic food games.

Olympic medalists Tara Lipinksi and Johnny Weir aim to add a shiny frying pan to their gold collection as they face comedians Natasha Leggero and Moshe Kasher; comic actors Lauren Ash and Leslie Seiler face a series of food challenges.

Carnie Wilson bears gifts of cake; he joins personality Ross Mathews and DJ tWitch for everything from a one-handed omelet cooking challenge to answering questions.

Guy Fieri welcomes Maneet Chuahan, Vivek Deora, Michael Voltaggio and Jet Tila; they battle it out in a one-handed grilled cheese cooking competition and attempt to rank highest in food knowledge with the ultimate food quiz.

Magic duo Penn and Teller appear in Guy Fieri's Flavortown Lounge to face off against personality extraordinaire Carson Kressley and comedian Matt Iseman for a night of food games and raising money for charity.Guests: Penn Jillette, Teller, Carson Kressley, Matt Iseman..

Foodies Troy and Claire Johnson, chef Nyesha Arrington and chef Aaron May enter the Flavortown Lounge to whip up milkshakes, face the hot potato cannon and attempt to take home the illustrious golden frying pan.

Alyssa Milano, Ben Feldman and Francia Raisa create a pizza that looks like Guy, ask themselves.

Guy Fieri's son Hunter has run out of time to restock the store, so he puts six returned items in each chef's cart; the chefs must use all six ingredients over the course of both rounds, starting with a hometown favorite dish.

Bryan Voltaggio joins Kristen to test the chefs' flambé and charring skills; Amar Santana heads to the kitchen with the Milwaukee Brewers racing sausages; the chefs compete at American Family Field and serve sausage-forward dishes.

Guy Fieri gives food truck families the ultimate road test by challenging each member to shop in a grocery relay race; the remaining two teams make their food truck favorite with the dish style and condiment determined by two spinning truck wheels.

Guy Fieri's son Hunter has run out of time to restock the store, so he puts six returned items in each chef's cart; the chefs must use all six ingredients over the course of both rounds, starting with a hometown favorite dish.

Bryan Voltaggio joins Kristen to test the chefs' flambé and charring skills; Amar Santana heads to the kitchen with the Milwaukee Brewers racing sausages; the chefs compete at American Family Field and serve sausage-forward dishes.

Guy Fieri invites legendary duo Kevin Smith and Jason Mewes,.

The Flavortown Lounge gets foxy as actor Vivica A. Fox joins NFL sportscasters Charissa Thompson and Jay Glazer in a series of Guy Fieri's epic food games.

With restaurant takeout and delivery sweeping the nation, Guy is hosting a virtual Triple-D family reunion, bringing Flavortown right to his kitchen; Guy checks in with four DDD alums via video-chat; chicken tamales from Arizona, paella fritters.

Primo pork from New Hampshire; California chicken parm; Minneapolis pizza; tuna from Hawaii.

Getting lyrical in the kitchen when Food Network's Damaris Phillips gets TV host Jaymee Sire to join her sing-along that doesn't end; French chef Remi Granger and Philadelphia native Elijah Milligan both hope to strike a victorious chord.

Chef Scott Conant (.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Noah is hot on the trail of some otherworldly eats at the UFO Festival in Roswell, N.M., where he tries the Alien Egg and the Crashed UF-Dough; Noah heads to California's Orange County Fair where he tackles the massive Porky Leg and deep fried pizza.

A special burger in Victoria; fancy sandwiches; classic Mexican dishes.

All-day crepes; West Coast comfort food; Peruvian food.

Breakfast tacos in Austin, Texas; 50's style classics; seafood in Ontario's oldest city.

Waffles in Hamilton; a corner store-turned-untraditional Southern restaurant; oysters.

John ventures down to Philadelphia for a spot famed for their Guatemalan food; John gets his hands dirty with the master of meat in Toronto where he learns the secret behind their renowned elk sliders.

Noah is hot on the trail of some otherworldly eats at the UFO Festival in Roswell, N.M., where he tries the Alien Egg and the Crashed UF-Dough; Noah heads to California's Orange County Fair where he tackles the massive Porky Leg and deep fried pizza.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

John ventures down to Philadelphia for a spot famed for their Guatemalan food; John gets his hands dirty with the master of meat in Toronto where he learns the secret behind their renowned elk sliders.

A special burger in Victoria; fancy sandwiches; classic Mexican dishes.

All-day crepes; West Coast comfort food; Peruvian food.

Breakfast tacos in Austin, Texas; 50's style classics; seafood in Ontario's oldest city.

Waffles in Hamilton; a corner store-turned-untraditional Southern restaurant; oysters.

Anne Burrell and Tiffany Derry are ready to transform sixteen coddled culinary novices into home cooks, but they need to see what they are working with. The recruits must recreate their favorite takeout dish, giving the chefs a look at their skills.

The pampered recruits learn the kitchen basics as Anne Burrell and Tiffany Derry task their teams with replicating chicken paillard with salad. Things get spicy when the chefs teach their teams how to make lamb curry and see who can handle the heat.

Anne Burrell and Tiffany Derry welcome the recruits to the S.S. Worst Cooks; the cooks will have to serve it up below deck to make seafood appetizers, shrimp and grits and a delicious fish entrée worthy of the captain's table.

Anne Burrell and Tiffany Derry send the recruits into a place they've never been before: the supermarket! They'll go head-to-head in a tostadas challenge and learn how to make fresh tortellini from scratch with sauce just like Nonna used to make!

Host Alex Guarnaschelli kicks off the season with four chefs staking out customers at Fry's Marketplace in Phoenix, Ariz.; one chef must go after cooking breakfast-to-go, and the parking lot heats up with something spicy.

The stakes are sky-high as host Alex Guarnaschelli challenges the chefs to find a cart with enough in it to create a stacked dish; the competitors channel their inner Julia Child to cook up some fine French food.

Anne Burrell and Tiffany Derry teach their spoiled recruits that food doesn't come from an app as they navigate an outrageous farm-themed obstacle course. The teams replicate biscuits and gravy before creating an entire composed dish on their own.

When four chefs get started on their eye-opening morning meals, they have no idea what Alex Guarnaschelli has in store for them.

In Baton Rouge, La., Maurice claims to be proud of his restaurant, but his lack of leadership and inability to inspire his staff threaten to destroy the business; if Robert Irvine can't teach him how to lead effectively, his restaurant won't survive.

Anne Burrell and Tiffany Derry teach their spoiled recruits that food doesn't come from an app as they navigate an outrageous farm-themed obstacle course. The teams replicate biscuits and gravy before creating an entire composed dish on their own.

When four chefs get started on their eye-opening morning meals, they have no idea what Alex Guarnaschelli has in store for them.

Anne Burrell and Tiffany Derry are ready to transform sixteen coddled culinary novices into home cooks, but they need to see what they are working with. The recruits must recreate their favorite takeout dish, giving the chefs a look at their skills.

French dip from Seattle; San Diego arancini; Boston kabobs; bangin' shrimp all the way from North Pole, Alaska.

Four DDD alums send ingredients for their most off-the-hook recipes then join Guy Fieri and his son, Hunter, via video chat to guide them through cooking four dishes: Boston pasta, New York Neapolitan pie, mole enchiladas; an apple-pie funnel cake.

Michael Symon and Amanda Frietag are ready to make sure Bobby Flay goes home empty-handed; chef Carrie Eagle soars into the arena to take on Cincinnati stalwart Jose Salazar for a chance to squeeze out a win against Bobby.

Chef Richard Blais recruits TV personality Laura Vitale to try to knock Bobby Flay down a peg or two; they enlist the help of global food enthusiasts chef Reza Setayesh and chef Andy Gaynor to make Bobby's world spin.Guests: Richard Blais, Laura Vitale, Reza Setayesh, Andy Gaynor..

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Noah visits central California's Placer County Fair, the home of the World's Largest Funnel Cake; Noah visits the Mississippi Valley Fair in Davenport, Iowa, for deep-fried peaches and ice cream and a Walking Fish Taco.

Country staples; smoked BBQ with classic lunch specials; Canadian favorites in Memphis, Tenn.

Big meals in Alberta; gnocchi in gorgonzola cream sauce; biscuits and barbecue in Nashville.

An artistic take on waffles; comfort food in the Rockies; BBQ sandwiches in Memphis, Tenn.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

In Honolulu, John tries out the hapa restaurant of his wildest dreams, mixing American classics with Korean flavors and Hawaiian ingredients for a truly delicious experience.

Noah visits central California's Placer County Fair, the home of the World's Largest Funnel Cake; Noah visits the Mississippi Valley Fair in Davenport, Iowa, for deep-fried peaches and ice cream and a Walking Fish Taco.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

In Honolulu, John tries out the hapa restaurant of his wildest dreams, mixing American classics with Korean flavors and Hawaiian ingredients for a truly delicious experience.

Country staples; smoked BBQ with classic lunch specials; Canadian favorites in Memphis, Tenn.

Big meals in Alberta; gnocchi in gorgonzola cream sauce; biscuits and barbecue in Nashville.

An artistic take on waffles; comfort food in the Rockies; BBQ sandwiches in Memphis, Tenn.

Japanese comfort food at Kinton Ramen in Toronto; Summit Café in Manitoba; bannock with a burger twist in Ontario.

Bobby Flay and Giada De Laurentiis arrive in Rome and immediately seek out some pizza, gelato and pasta; they visit the neighborhoods they love, learn about four iconic pastas and sit down to a traditional Roman meal with Giada's mom.

Bobby and Giada explore how Rome's food is evolving with modern techniques.

Bobby and Giada explore the food and traditions of Tuscany's countryside.

Bobby and Giada visit a winery and try beekeeping in Tuscany, Italy.

Food Network's Jet Tila and chef Carla Hall hope to get sweet revenge over Bobby Flay; they bring in Asian food specialists chef Dan Jacobs and chef Tony Nguyen to dodge Bobby's curveballs and take home a win.Guests: Jet Tila, Carla Hall, Tony Nguyen, Dan Jacobs..

Emotions run high as Anne Burrell and Michael Voltaggio bring in two young chefs to challenge Bobby Flay; the two up-and-comers, Dafna Mizrahi and Jose DeJesus, specialize in Mexican cuisine, and they're not going to play nice.Guests: Anne Burrell, Michael Voltaggio, Jose DeJesus, Dafna Mizrahi..

In a star-studded event, three of Bobby Flay's friends unite to try and take him down; Sunny Anderson, Alex Guarnaschelli and Buddy Valastro do their best to take the cake.

Superchef Anne Burrell teams up with supermodel Gigi Hadid to give Bobby a real taste of the spotlight; they're hoping international chefs Melissa Araujo and Max Robbins can blind Bobby with their brilliance and capture a win.

Formidable duo Michael Symon and Giada De Laurentiis reunite to continue their winning streak against Bobby Flay, bringing in Italian master chefs Jessica Gamble and Fabrizio Schenardi to challenge Bobby with a dish he's never won before.Guests: Michael Symon, Giada De Laurentiis, Jessica Gamble, Fabrizio Schenardi..

Alex Guarnaschelli and Geoffrey Zakarian bring in two talented pastry chefs, Erica Land and Jacqueline.

SNL's Heidi Gardner pairs up with Food Network's Katie Lee to give Bobby Flay a double dose of trouble. Duo Iesha Williams and Nirva Israel-Llorca go toe-to-toe with Mark and DeAnna Germano for a chance to double down on a win.

Bobby Flay makes a dangerous wager with.

Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon.

America's favorite weatherman, Al Roker, joins Katie Lee to bring a torrential downpour on Bobby Flay's day; chefs Maria Grubb and Justin Walker will be cooking up a storm to try to rain on Bobby's parade.

Chefs Saransh Oberoi and Tom Cuomo bring their skills and enviable moustaches to the kitchen.

Sara Haines teams up with Food Network's Anne Burrell to try to bring Bobby Flay down; chefs Jonathan Dearden and Scott Drewno go head-to-head for a shot at Bobby's crown.

Food Network's Damaris Phillips and Sunny Anderson show up to light a torch under Bobby Flay's stove; chefs Brian Lopes and Jesse Wykle go head-to-head for a chance to make waves in Bobby's kitchen.

Katie Lee and Zac Young want to scare up a victory, but Bobby Flay isn't giving up without a fright; pastry chefs Michael McGowan and Kareem Queeman have a scream at the spooky star ingredient.

Alex Guarnaschelli and Katie Lee Biegel get behind chefs Kyungbin Min and Alex Ottusch, while Bobby Flay cooks up his secret weapon.

America's favorite weatherman, Al Roker, joins Katie Lee to bring a torrential downpour on Bobby Flay's day; chefs Maria Grubb and Justin Walker will be cooking up a storm to try to rain on Bobby's parade.

Chefs Saransh Oberoi and Tom Cuomo bring their skills and enviable moustaches to the kitchen.

Sara Haines teams up with Food Network's Anne Burrell to try to bring Bobby Flay down; chefs Jonathan Dearden and Scott Drewno go head-to-head for a shot at Bobby's crown.

Bobby Flay and Giada De Laurentiis arrive in Rome and immediately seek out some pizza, gelato and pasta; they visit the neighborhoods they love, learn about four iconic pastas and sit down to a traditional Roman meal with Giada's mom.

Bobby and Giada explore how Rome's food is evolving with modern techniques.

Guy Fieri and his son, Hunter, chat via video with four DDD alums who guide them on a trip to Flavortown; a funky waffle from Syracuse, gourmet mac 'n' cheese from Cleveland, California smoked turkey and green chile pork with an island twist.

Guy Fieri and his son, Hunter, chat via video with four DDD alums who send ingredients to make their most off-the-hook recipes; a wild West Virginia weenie, a new spin on a burger, a Miami Asian-barbecue mashup and a righteous baloney sandwich.

Chef Scott Conant and host Katie Brown bring in two masters of Italian pasta making to see if Bobby Flay's skills can stand up to the test; chefs Kerri Rogers and Joel Gargano's buon cibo.

Things get personal when two people who know Bobby Flay better than anyone try to beat their boss.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

In Washington, D.C., this chef creates a menu filled with fusion flavors; John leaves no crumb behind in Toronto, where he digs his way into this spot's100 pepperoni pizza; John flies into Kahuku, Hawaii, for a lesson in cooking Huli-Huli chicken.

John checks off a New England hot lobster roll from his list; John devours a feast of pork belly and chicken adobo; John tries the steak and potatoes of the future and an exotic sea urchin panna cotta.

Fully-loaded hot dogs at Happy Dog; crazy portions at Barb's Country Kitchen; an inventive surprise in Montreal.

Barbecue in Sault Ste. Marie, Ont.; Phillipine cooking in Toronto; beef on wreck at Charlie the Butcher.

Brunch at Prohibition Montreal; the specialty at Battista's Calzone Co.; burgers and fries at Burgers 'n Fries Forever.

An Edmonton hot spot for Mexican rotisserie; a cute breakfast in Ottawa.

Rachael Ray prepares an Oklahoma-style Smack Burger; smashing slices of Vidalia onions into burger patties and adding a simple sauce makes them juicy and flavorful; Rachael uses powdered buttermilk and dried spices in easy ranch-flavored tater tots.

From a variation on his mother's pasticcio to Greek donuts with honey, Michael whips up a delicious meal, and his wife, Liz, joins in with a hazelnut frappe that pairs well with dessert.

From a variation on his mother's pasticcio to Greek donuts with honey, Michael whips up a delicious meal, and his wife, Liz, joins in with a hazelnut frappe that pairs well with dessert.

Ree Drummond cooks dinner with her sister, Betsy; a stunning spicy blackberry pork loin, a fiery baked pepper mac and cheese, a smoky mango chipotle kale salad, and an icy salted melon margarita.

Ree Drummond shares cool desserts for hot summer days, including cherry almond chocolate chunk ice cream, party-ready boozy blackberry lime whips, classic homemade dipped cones and fabulous frozen prosecco grapes.

After travelling around the country for years, Guy Fieri's 1968 Camaro needs some help; while his buddies at VP Speed Shop work on her identical twin sister, Guy stops by for check-ins and brings some of his favorite dishes from local joints.

Guy Fieri hits the road looking for comfort food classics and on the way encounters everything from chicken and waffles to pot roast, noodles to pierogis, and even outrageous oxtail stew in Hawaii.

Guy Fieri visits spots that are keeping things all in the family, from husband-wife duos to multiple generations to decades-old local landmarks.

Pigging out on all things bacon, with bacon stacked in sandwiches, crumbled in ice cream, paired with pasta and loaded up in maccaroni and cheese.

From old-school to new twists, Guy Fieri finds big flavor in small towns.

Guy Fieri sends his buddy Noah Cappe along with chefs Tiffani Faison and Jet Tila to hit the restaurant scene in Davis, California. They visit bicycle-friendly eateries and high-end sushi joints to find the best food in town.

Guy Fieri unleashes Noah Cappe, Jet Tila and Tiffani Faison on New Haven, Connecticut; they embark on a journey to sample the best food, from burgers and hot honey pizza to hot chicken and empanadas, in the city's top restaurants.

Guy Fieri has buddy Noah Cappe head to Joplin, Missouri, with celebrity chefs Aarti Sequeira and Joe Sasto; they investigate the local food scene, trying everything from tacos and sushi to BBQ and fine dining, until they find the best of the best.

Noah Cappe, Aarti Sequeira and Joe Sasto sets out to check out the best restaurants in Placerville, California; with options like barbecue, Roman food, oysters and gold miner fare, the struggle is real as they narrow down their top picks.

Since the Fieri family loves both cooking at home and great restaurant food, they're combining the best of both worlds with some Triple-D style takeout; a Chinese-Mexican mix from Phoenix; Florida alligator fritters; creole meatloaf.

A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.

Four DDD alums send ingredients to Guy and Hunter for their most off-the-hook recipes; on this menu, there's Roman-style pizza from Arizona, a wicked-hot burger from Boston, Hawaiian surf and turf, and Trinidadian specialties out of Seattle.

Four DDD alums send Guy and Hunter ingredients for their most off-the-hook recipes; gourmet grilled cheese from Nashville; primo pizza from Boulder, Colo.; Memphis fried chicken and Greek kebabs out of Houston.

Noah Cappe, Aarti Sequeira and Joe Sasto sets out to check out the best restaurants in Placerville, California; with options like barbecue, Roman food, oysters and gold miner fare, the struggle is real as they narrow down their top picks.

Since the Fieri family loves both cooking at home and great restaurant food, they're combining the best of both worlds with some Triple-D style takeout; a Chinese-Mexican mix from Phoenix; Florida alligator fritters; creole meatloaf.

A Southern-style chicken sandwich and hush puppies in Portland, Ore.; three sisters put a unique spin on pizza in Oklahoma City, Okla.

After travelling around the country for years, Guy Fieri's 1968 Camaro needs some help; while his buddies at VP Speed Shop work on her identical twin sister, Guy stops by for check-ins and brings some of his favorite dishes from local joints.

Guy Fieri hits the road looking for comfort food classics and on the way encounters everything from chicken and waffles to pot roast, noodles to pierogis, and even outrageous oxtail stew in Hawaii.

Authentic Mexican grub from Phoenix; kolaches from Salt Lake City; Baltimore pit beef and pork belly all the way from Maui.

Italian fare from Scottsdale, Ariz.; American-Indian fare from Denver; gourmet grub out of a Massachusetts lounge; short ribs from Hawaii.

Ego Nwodim tag-teams with Bobby Flay's pal, chef Michael Symon; chefs Brandon Baltzley and Bill Crites must think on the fly if they want to walk out with a win.

Bobby has a full house for Thanksgiving when he's joined by Damaris Phillips and.

John heads to Kentucky to try authentic fried chicken; John digs into a surf-and-turf burger in Boston; John visits a Brazilian restaurant in Toronto.

John dives into a deep-dish pizza in Chicago; John feasts on a burger and jerk lobster in Toronto; John checks some gourmet Jewish cuisine off his list in Philadelphia.

John digs into some super-stacked burgers and gargantuan milkshakes in Hamilton, Ont.; John heads to Louisville, Kentucky for some shrimp and grits; in Vancouver, John gets a lesson in pan-Asian soups.

John visits the birthplace of North American izakaya; John chows down on some St. Louis barbeque; in Philadelphia, John checks off meat pies from his list.

John learns how Toronto earns its nickname; pizza and burgers at Son of a Peach in Ontario; a lobster roll at Belle Isle Seafood.

Pizza at Tonda; homemade pasta and Roman stews; pasta carbonara.

Panini at All'Antico Vinaio; Tuscan truffles and pasta; simple, delicious Tuscan meals.

Extreme grilled cheese in Cleveland; burgers in Windsor; diner food and coconut cream pie.

Kardea Brown makes an Italian meal for her pasta-loving friend; she starts with homemade pasta crafted by hand, whips up carbonara sauce and roasted artichokes with parmesan breadcrumbs, and serves creamy panna cotta topped with fresh berries.

Chef Jet Tila cooks up some easy comfort classics; he kicks things off with one of his favorite dishes that is deceptively simple, Lo Mein; Jet heads to a local market to pick out the perfect pineapple for Pineapple Fried Rice.

Molly Yeh prepares for Valentine's Day dinner by cooking Juicy Roasted Sumac Chicken smothered in Zhug sauce, Matbucha on a bed of whipped feta, Veggie Fried Rice with Middle Eastern spices, and Chocolate Cardamom Cake Donuts for dessert.

Astronaut Nicole Mann joins Ina Garten at the barn; Ina bakes an Apple Crostata; Nicole shares incredible stories from her time in orbit; Ina holds a masterclass in Seared Scallops with Potato Celery Root Puree.

Joanna shares her night-in favorites by making beef tenderloin, prosciutto-wrapped apples, Brussels sprouts and mocha trifle cups.

After a field trip to a tortilleria in Waco, Texas, Joanna shares her favorite Mexican dishes, including sour cream enchiladas, cilantro lime rice, fresh guacamole and salsa, charro beans and tres leches cake.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

The pampered recruits learn the kitchen basics as Anne Burrell and Tiffany Derry task their teams with replicating chicken paillard with salad. Things get spicy when the chefs teach their teams how to make lamb curry and see who can handle the heat.

Anne Burrell and Tiffany Derry welcome the recruits to the S.S. Worst Cooks; the cooks will have to serve it up below deck to make seafood appetizers, shrimp and grits and a delicious fish entrée worthy of the captain's table.

Anne Burrell and Tiffany Derry send the recruits into a place they've never been before: the supermarket! They'll go head-to-head in a tostadas challenge and learn how to make fresh tortellini from scratch with sauce just like Nonna used to make!

Anne Burrell and Tiffany Derry teach their spoiled recruits that food doesn't come from an app as they navigate an outrageous farm-themed obstacle course. The teams replicate biscuits and gravy before creating an entire composed dish on their own.

Michael Symon and Esther Choi present their toughest task yet - teamwork; working with chefs they just met hours ago, the competitors have to strategize, collaborate and execute under the critical eyes of guest judges Michael and Bryan Voltaggio.

Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition; Michael Symon and Esther Choi challenge them with the unenviable task of turning microwave meals into works of art before judge Eric Adjepong decides who must clock out.

Michael Symon and Esther Choi begin the most devious shift of all as the chefs earn points during each challenge; they'll be tested in cooking, strategy and much more as judge Maneet Chauhan decides their fate two shifts shy of a massive pay day.

Michael Symon and Esther Choi start hour 18 by testing the bruised, battered and exhausted chefs on their simplicity, one of the most difficult techniques to master; Judge Brooke Williamson decides which four chefs will receive a spot in the finale.

Guy Fieri is hitting Triple-D's 50th state as he heads into Sioux Falls, S.D.

Guy Fieri's grabbing sandwiches, spice and everything nice, starting with lights-out lamb in Fargo, N.D.; a spot in Sioux Falls, S.D., is loading up hand-held flavor bombs and in Fairbanks, Alaska, a wild pizza place is making spicy, sweet pies.

Michael Symon and Esther Choi begin the most devious shift of all as the chefs earn points during each challenge; they'll be tested in cooking, strategy and much more as judge Maneet Chauhan decides their fate two shifts shy of a massive pay day.

Michael Symon and Esther Choi start hour 18 by testing the bruised, battered and exhausted chefs on their simplicity, one of the most difficult techniques to master; Judge Brooke Williamson decides which four chefs will receive a spot in the finale.

Anne Burrell and Tiffany Derry send the recruits into a place they've never been before: the supermarket! They'll go head-to-head in a tostadas challenge and learn how to make fresh tortellini from scratch with sauce just like Nonna used to make!

Anne Burrell and Tiffany Derry teach their spoiled recruits that food doesn't come from an app as they navigate an outrageous farm-themed obstacle course. The teams replicate biscuits and gravy before creating an entire composed dish on their own.

Guy Fieri digs into both meat and sweet, starting in Sioux Falls, S.D., where a market-butcher eatery is serving a culinary extravaganza; in Fargo, N.D., a bakery cafe makes sticky pecan rolls and a savory French pastry dish.

Guy finds clean eats in Sioux Falls, S.D., a 25-ingredient meatloaf in Fairbanks, Alaska, and Midwest mashups in Moorehead, Minn.

Actress Nicole Ari Parker teams up with Sunny Anderson to take down Bobby Flay; husband-and-wife chefs Julio Lazzarini and Jennifer Behm-Lazzarini have to battle one another for a shot at Bobby.

Chefs Claire Robinson and Scott Conant bring in meat masters Max Hosey and Ash Fulk to take down Bobby Flay; the competition heats up when Scott reveals his obsession with the winning contender's signature dish.

In New Orleans, John devours a fried bologna sandwich and a collard green melt; John checks out some farm-to-table seafood and hand-rolled pasta in Vancouver; John visits a meat-centric restaurant in Hamilton, Ont.

Noah travels to the Barry County Fair for treats including the Big Kahuna, deep-fried cupcakes and the Volcano Taco; Noah visits the Alaska State Fair and tries regional favorites like Umiak, Alaskan Sausage Sundaes and Alaska Sourdough Bites.

East Coast hospitality in St. John's; barbecue at Fat Bob's Smokehouse in Buffalo; Canadian-themed pizzas.

Venison burger and barbecue sandwiches at Buck Stop; Soup at The Burnt Tongue; Belgian fries and waffles.

Southern barbecue in Georgetown, Ont.; Napoletana pizza in St. John's.

Chilean breads and desserts at Panaderia Latin Bakery in Vancouver; gourmet fry toppers at The Mess Hall Poutinerie; deli sandwiches in Boston.

John tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

Noah travels to the Barry County Fair for treats including the Big Kahuna, deep-fried cupcakes and the Volcano Taco; Noah visits the Alaska State Fair and tries regional favorites like Umiak, Alaskan Sausage Sundaes and Alaska Sourdough Bites.

In New Orleans, John devours a fried bologna sandwich and a collard green melt; John checks out some farm-to-table seafood and hand-rolled pasta in Vancouver; John visits a meat-centric restaurant in Hamilton, Ont.

John tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

East Coast hospitality in St. John's; barbecue at Fat Bob's Smokehouse in Buffalo; Canadian-themed pizzas.

Venison burger and barbecue sandwiches at Buck Stop; Soup at The Burnt Tongue; Belgian fries and waffles.

Southern barbecue in Georgetown, Ont.; Napoletana pizza in St. John's.

Chilean breads and desserts at Panaderia Latin Bakery in Vancouver; gourmet fry toppers at The Mess Hall Poutinerie; deli sandwiches in Boston.

It's awards season, so the bakers are asked to whip up.

Jesse Palmer pays homage to Earth's creatures by asking the bakers to create a plated dessert inspired by an insect; the bakers celebrate Earth Day with Duff Goldman, Kardea Brown and Nancy Fuller by making a geographically inspired baked Alaska.

Jesse Palmer prepares for the Indian festival of Holi by challenging the bakers to make colorful doughnuts; the bakers design elephant cakes that transport the judges to Thailand's Songkran Water Festival.

Jesse Palmer is throwing a spring prom, and he tasks the bakers with making macaron corsages; the bakers blend fashion with baking to create tsunami prom dress cakes in hopes that Duff Goldman, Kardea Brown and Nancy Fuller name them prom royalty.

When April showers come, it's time to head indoors for Jesse Palmer's spring tea party, where the bakers make petit fours; the competitors join judges Duff Goldman, Kardea Brown and Nancy Fuller around the maypole with May Day shortcake wreaths.

Jesse Palmer challenges the bakers to create Kentucky Derby cocktail-flavored eclairs.

Surrounded by spring music, Jesse Palmer asks the bakers to make music festival cupcake crowns featuring succulents; the bakers get jazzy with judges Duff Goldman, Kardea Brown and Nancy Fuller as they craft entremets with NOLA snowball flavors.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer prepares the top three bakers of the season for their big day. He challenges them to create ornate wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of Spring Baking Champion.

Stephanie Boswell and Ludo Lefebvre welcome 10 bakers to Paris and challenge them to make desserts that reflect their culinary points of view; the bakers create cakes using cream.

Jesse Palmer prepares the top three bakers of the season for their big day. He challenges them to create ornate wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of Spring Baking Champion.

Stephanie Boswell and Ludo Lefebvre welcome 10 bakers to Paris and challenge them to make desserts that reflect their culinary points of view; the bakers create cakes using cream.

It's awards season, so the bakers are asked to whip up.

Jesse Palmer pays homage to Earth's creatures by asking the bakers to create a plated dessert inspired by an insect; the bakers celebrate Earth Day with Duff Goldman, Kardea Brown and Nancy Fuller by making a geographically inspired baked Alaska.

Guy heads to Fairbanks for an Alaskan culinary adventure; authentic German specialties at a super funky food truck; a food-and-music jamfest; Cuban favorites; meatball subs.

Guy and Hunter Fieri combine cooking at home and restaurant food; the menu includes a stromboli from Wyoming and seafood stew from a classic Georgia diner.

Ana Gasteyer and chef Josh Capon try to take Bobby down; chefs Sarah Cloyd and Danny Brown are looking to humor themselves with a win.

Two chefs first face each other to earn the chance to challenge the program host.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

Noah experiences the All-Chicken Taco, Mexican Funnel Cake, Octopus on a Stick and Unicorn Popcorn at the San Diego County Fair; Noah visits the Tennessee Valley Fair and checks out the Pork Pie, the Cubano Y'all and the Mint To Be Funnel Cake.

Barbecue at MEAT in Edmonton; Italian pizza and pasta in Ottawa; friendly classics in Winnipeg.

John checks out the breakfast options at Homeskillet in Bellingham, Washington; John feasts on southwestern comfort foods at Toronto's Combine Eatery; John has a gourmet burger at Burger Bar in Montreal.

John tours Tuscon's BOCA Tacos y Tequila; John's barbecue dream comes true at Palomino in Calgary; John has a few cheesy slices at Burlington's NaRoma Pizza Bar.

John heads to Oak Tree Tavern in Calgary in search of great pub food; Montreal's Satay Brothers serves up some Southeast Asian street food; John tries the Big A.. Panzerotti.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

Noah experiences the All-Chicken Taco, Mexican Funnel Cake, Octopus on a Stick and Unicorn Popcorn at the San Diego County Fair; Noah visits the Tennessee Valley Fair and checks out the Pork Pie, the Cubano Y'all and the Mint To Be Funnel Cake.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

Barbecue at MEAT in Edmonton; Italian pizza and pasta in Ottawa; friendly classics in Winnipeg.

John checks out the breakfast options at Homeskillet in Bellingham, Washington; John feasts on southwestern comfort foods at Toronto's Combine Eatery; John has a gourmet burger at Burger Bar in Montreal.

John tours Tuscon's BOCA Tacos y Tequila; John's barbecue dream comes true at Palomino in Calgary; John has a few cheesy slices at Burlington's NaRoma Pizza Bar.

John heads to Oak Tree Tavern in Calgary in search of great pub food; Montreal's Satay Brothers serves up some Southeast Asian street food; John tries the Big A.. Panzerotti.

Stephanie Boswell and Ludo Lefebvre welcome 10 bakers to Paris and challenge them to make desserts that reflect their culinary points of view; the bakers create cakes using cream.

Food Network's Giada De Laurentiis brings in pal Meredith Vieira to try to beat Bobby Flay in 25 ingredients or less; chefs Marcos Campos and Nicholas Poulmetis try not to slip up on the star ingredient for a shot at taking down the king.

It's the biggest.

With 12 chefs left in the pool, only three will be selected by the wheel to attempt to topple a fierce returning champion; the appetizer round presents them with a funny cake and an unusual canned item while dessert starts out with a meaty pie.

This competition is all about skill, speed and ingenuity, and only one chef will impress the judges enough to survive the chopping block.

With six left in the pool, three impatiently sidelined chefs finally get their chance at the stoves; after facing the wheel's unfamiliar ingredients, the chefs race to prove who can make the better dessert from a breakfast pastry and an Asian spice.

Competitors race to turn mystery ingredients into extraordinary three-course meals.

Jesse Palmer prepares the top three bakers of the season for their big day. He challenges them to create ornate wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of Spring Baking Champion.

Four chefs get to the heart of Italian cuisine with ingredients from the robust Emilia-Romagna region; a surprise challenges the chefs in the appetizer round, while the entrée round ends with very different takes on a veal and mushroom dish.

The chefs get breakfast foods in every basket; a series of mishaps plagues one of the competitors in the second round; in the dessert round, French toast and Chinese porridge must find a place in the remaining chefs' final dishes.

Anne Burrell and Tiffany Derry teach their spoiled recruits that food doesn't come from an app as they navigate an outrageous farm-themed obstacle course. The teams replicate biscuits and gravy before creating an entire composed dish on their own.

Four chefs get to the heart of Italian cuisine with ingredients from the robust Emilia-Romagna region; a surprise challenges the chefs in the appetizer round, while the entrée round ends with very different takes on a veal and mushroom dish.

The chefs get breakfast foods in every basket; a series of mishaps plagues one of the competitors in the second round; in the dessert round, French toast and Chinese porridge must find a place in the remaining chefs' final dishes.

It's the biggest.

With 12 chefs left in the pool, only three will be selected by the wheel to attempt to topple a fierce returning champion; the appetizer round presents them with a funny cake and an unusual canned item while dessert starts out with a meaty pie.

Guy and Hunter Fieri are cooking up recipes sent by DDD alums; monster beef ribs from Las Vegas; a waffle-hamburger mashup from Atlanta; pizza and wings from San Antonio.

Guy and Hunter Fieri are cooking up recipes sent by Triple-D alums who join them via video chat; on the menu, there are gangster gorditas coming from Phoenix, Korean chicken wings out of Denver, and a steak specialty from a Jewish deli in Houston.

Actor Joseph Sikora joins Michael Symon to bring the muscle into Bobby Flay's kitchen; they recruit superchefs Ian Rynecki and Ruth Wigman to put the squeeze on Bobby.

Food Network's Eddie Jackson and Anne Burrell hope to trip up Bobby Flay with some stellar competition; things come down to the wire between chefs Nokee Bucayu and Jay Reifel, leaving Anne, Eddie and Bobby all on the edge of their seats.

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks tex-mex off his bucket list.

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Candy Floss Burrito.

John tries the treats at Cartems Donuterie in Vancouver; John tours Toronto's Pizzeria Defina; John visits Wallace & Co. in Toronto.

John gets a meaty treat at Pig and Duke in Calgary; John tries the burger at Little Fin in Toronto; John enjoys a Hawaiian feast at Everett's Kama'aina Grindz.

John goes on a food vacation in London for fish and chips at Mayfair Chippy, some Indian curries at Roti Chai and a roast at the Princess Victoria.

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

John heads to Irvine, California to check spaghetti grilled cheese off his bucket list; in New Orleans, John gets a taste of Beyoncé's favourite fried chicken; John heads to rural Nova Scotia to try food from an authentic sugar shack.

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Candy Floss Burrito.

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks tex-mex off his bucket list.

John heads to Irvine, California to check spaghetti grilled cheese off his bucket list; in New Orleans, John gets a taste of Beyoncé's favourite fried chicken; John heads to rural Nova Scotia to try food from an authentic sugar shack.

John tries the treats at Cartems Donuterie in Vancouver; John tours Toronto's Pizzeria Defina; John visits Wallace & Co. in Toronto.

John gets a meaty treat at Pig and Duke in Calgary; John tries the burger at Little Fin in Toronto; John enjoys a Hawaiian feast at Everett's Kama'aina Grindz.

John goes on a food vacation in London for fish and chips at Mayfair Chippy, some Indian curries at Roti Chai and a roast at the Princess Victoria.

John travels to Dublin, Ireland to visit Gallagher's Boxty House, L. Mulligan Grocer and the Oar House.

Chefs take on a grocery list containing dish-clashing ingredients, but the chefs have to use every item on the list.

On a GGG first, Guy Fieri gives the chefs three turbo-charged games with only 15 to 20 minutes to shop, cook and plate.

Guy Fieri invites four superstar chefs to duke it out in a budget battle.

Guy Fieri brings in four noodle-savvy chefs from across the U.S. for two rounds of noodle action.

Guy Fieri invites four swine-dining chefs for a shot at $20,000; over two rounds and a plethora of pork plates, competitors will have to show up and show snout if they want to win the all-bacon battle.

Guy Fieri brings in four favorites from Food Network Star to compete in his games.

Guy Fieri sounds the alarm as four talented firehouse cooks compete in Flavortown Market.

Guy Fieri's teenage son, Ryder, accidentally leaves behind a cart full of his favorite after-school snacks, so Guy makes four talented, up-and-coming chefs incorporate the snacks into two rounds of GGG hijinks.

Alex asks four chefs to create plates that go great with a cup of joe; it's time to please the judges with a whole lot of cheese; things get nutty when the finalists dish up something chock-full of nuts.

Aspiring chefs compete for their shot at culinary stardom.

Michael Symon and Esther Choi start hour 18 by testing the bruised, battered and exhausted chefs on their simplicity, one of the most difficult techniques to master; Judge Brooke Williamson decides which four chefs will receive a spot in the finale.

Alex asks four chefs to create plates that go great with a cup of joe; it's time to please the judges with a whole lot of cheese; things get nutty when the finalists dish up something chock-full of nuts.

Aspiring chefs compete for their shot at culinary stardom.

Chefs take on a grocery list containing dish-clashing ingredients, but the chefs have to use every item on the list.

On a GGG first, Guy Fieri gives the chefs three turbo-charged games with only 15 to 20 minutes to shop, cook and plate.

Guy and Hunter Fieri make recipes sent by Triple D alums, who join them via video chat; fish tacos out of San Francisco; a Cajun shrimp creation coming from Des Moines; spicy Thai straight out of Los Angeles.

A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.

Food Network's Sunny Anderson and Christian Petroni try to snow in Bobby Flay for the season; Minnesota-native chefs Karyn Tomlinson and Erick Harcey do their best to bring the frigid winter into Bobby's kitchen.

Bobby Flay brings out activist Beth Stern and Katie Lee for an all-vegetarian battle; vegetarian chefs Cara Nance and Destiny Aponte are down for the challenge.

In Dartmouth, N.S., John tries a crobster roll and scallops; John tries the biggest pizza slice he's ever seen in Scarborough; in Louisiana, John chows down on authentic Creole cuisine.

Noah Cappe investigates the Great American Foodie Fest in Nevada and gets lucky with some monster meat meals like the Katsu Curry Sandwich; at the Kittitas County Fair in Washington, Noah goes local with the Beefalo Burger and Hucklepeach Donuts.

John heads to Hamilton's The Ship for some pub food; John has some southwestern brunch at Baja Café in Tucson, Arizona; Vancouver's Cannibal Café offers some hardcore punk rock burgers.

At Queen Bee in Seattle, John gets his crumpwich on; John drops by Saskatoon's Bons Temps Café for some Cajun cuisine; John tries a Yorkshire pudding burger at Toronto's Borough.

John gets some breakfast at Deacon's Corner in Vancouver; Peterborough's Two Dishes Cookshop serves up some hearty home cooking; at Izabel's in Waterdown, Ontario, John tries some schnitzel.

Lobster burgers, Thanksgiving dinner burgers, and more.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

Noah Cappe investigates the Great American Foodie Fest in Nevada and gets lucky with some monster meat meals like the Katsu Curry Sandwich; at the Kittitas County Fair in Washington, Noah goes local with the Beefalo Burger and Hucklepeach Donuts.

In Dartmouth, N.S., John tries a crobster roll and scallops; John tries the biggest pizza slice he's ever seen in Scarborough; in Louisiana, John chows down on authentic Creole cuisine.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

John heads to Hamilton's The Ship for some pub food; John has some southwestern brunch at Baja Café in Tucson, Arizona; Vancouver's Cannibal Café offers some hardcore punk rock burgers.

At Queen Bee in Seattle, John gets his crumpwich on; John drops by Saskatoon's Bons Temps Café for some Cajun cuisine; John tries a Yorkshire pudding burger at Toronto's Borough.

John gets some breakfast at Deacon's Corner in Vancouver; Peterborough's Two Dishes Cookshop serves up some hearty home cooking; at Izabel's in Waterdown, Ontario, John tries some schnitzel.

Lobster burgers, Thanksgiving dinner burgers, and more.

The chefs hit the parking lot to take on a pasta challenge; the competitors cook up fast food.

Alex Guarnaschelli challenges four chefs to transport the judges from the hot asphalt to a tropical paradise; the chefs' fate is in their own hands to create a handheld dish, and the last two standing whip up sweet treats.

Eight home cooks and Julia Child superfans enter Julia's kitchen to kick off the competition; head judge Antonia Lofaso challenges the cooks to take inspiration from the meal that changed Julia's life, then make the dish that changed their own lives.

Coq au vin, a favorite of Julia's husband, inspires the cooks' first dish.

The competitors must make a souffle and a two-course French meal.

The cooks face challenges inspired by Julia's travels during World War II.

The competitors learn about Julia Child's pioneering career in television, and they tackle challenges inspired by her show.

The final three home cooks face their last challenge in Julia Child's kitchen: preparing a four-course meal of Julia's classics; head judge Antonia Lofaso asks them to make a croque monsieur, duck a la orange, boeuf bourguignon and a croquembouche.

Anne Burrell and Tiffany Derry challenge the recruits to throw a fabulous soiree with appetizers and a signature cocktail to impress the VIP chefs; to finish off this celebration, the cooks take on baking and decorating beautiful layer cakes.

Alex Guarnaschelli gets four chefs in a pickle with briny dishes, but there's a shred of hope when they have to tear the competition to pieces; the final stakeout is all about the shine as one chef glazes their way to a year's worth of groceries.

The chefs hit the parking lot to take on a pasta challenge; the competitors cook up fast food.